Steamed Mussels With Sherry Tomatoes And Garlic Recipes

MUSSELS WITH TOMATOES AND GARLIC

Steps:

• In a pot over medium-low heat, melt butter. Add onion and cook until fragrant and soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more.
• Add diced tomatoes, wine, and parsley and stir until combined. Season with salt and pepper.
• Add mussels and simmer until all shells are open. (Discard any shells that aren't open.)
• Garnish with more parsley and serve with grilled bread.

STEAMED MUSSELS WITH TOMATOES, GARLIC, AND OUZO

Steps:

• In a large pot on high heat saute the onion in the olive oil until tender but not brown. Add the garlic. Continue to cook for 1 to 2 minutes. Add the tomatoes, mussels, and parsley. Cover and cook for 5 minutes or until all of the mussels open. Discard the unopened ones and with a large spoon stir the mussels around. Add the ouzo and taste sauce for seasoning.

STEAMED MUSSELS WITH SHERRY, TOMATOES AND GARLIC

Steps:

• Heat olive oil in heavy medium pot over medium heat. Add 2 tablespoons garlic and sauté 1 minute. Add tomatoes with their juices, whole onion, basil and 1 tablespoon oregano to pot. Reduce heat to medium-low and simmer sauce until reduced to 1 3/4 cups, about 1 hour. Remove onion and discard. Season sauce to taste with salt and pepper. Set aside.
• Melt butter in heavy large pot over medium-high heat. Add parsley, bay leaf, crushed red pepper, remaining 1 tablespoon garlic and 2 tablespoons oregano. Sauté until garlic is tender, about 1 minute. Stir in Sherry and tomato sauce. Add mussels and stir to coat. Cover and simmer until mussels open, about 5 minutes; discard any mussels that do not open. Using tongs, transfer mussels to large serving bowl. Season sauce to taste with salt and pepper. Ladle sauce over mussels and serve.

STEAMED MUSSELS WITH GARLIC AND PARSLEY

Steps:

• Heat broiler. Put olive oil in a large heavy-bottomed soup pot or Dutch oven over medium heat. Add the minced garlic and red pepper and let sizzle for 30 seconds without browning. Add the mussels, stir to coat and increase heat to high. Add the wine or water, and put on lid. After 2 minutes, give the mussels a stir, then replace lid and continue cooking until all mussels have opened, 6 to 8 minutes.
• Paint cut sides of the baguette pieces with oil and place cut side up under broiler to toast. Rub toasts with the remaining garlic cloves.
• Stir the chopped parsley into the mussels, then ladle mussels and broth into bowls. Serve with the garlic toasts.

ALE-STEAMED MUSSELS WITH GARLIC AND MUSTARD

Steps:

• Rinse mussels under cold running water. If you see hairy clumps around the shell (called beards), use a sharp knife or your fingers to pull them off, then scrub shells well with a vegetable brush.
• In a soup pot with a tight-fitting cover, heat olive oil, then add thyme, garlic, shallots and a pinch of salt and pepper. Sauté until shallots and garlic are softened, 3 minutes. Pour in ale and bring to a simmer. Add mussels and cover pot. Let mussels steam, stirring once or twice, until they open, 5 to 10 minutes. Use a slotted spoon to transfer mussels to bowls. Discard any that have not opened.
• Add butter, herbs and mustard to pan juices and bring to a boil. Whisk until butter melts, then taste and correct seasonings (add more butter if liquid tastes bitter). Pour over mussels and serve with bread for sopping up juices.

MUSSELS WITH TOMATO AND GARLIC

Steps:

• Heat the oil on a medium heat in a large saucepan with lid (large enough to hold the mussels).
• Add the garlic and cook stirring constantly for about one minute.
• Add the onion, celery, and tomato and cook until the onions and celery are tender.
• Salt and pepper to taste.
• Add the wine and cook an additional 10 minutes, adding water if required to prevent the sauce from becoming too thick.
• Add the mussels stirring to coat, cover, and cook until the shells open (5 to 10 minutes).
• Spoon the mussels and sauce into four bowls and sprinkle with parsley.

STEAMED MUSSELS WITH TOMATOES AND GARLIC TOASTS

Steps:

• Preheat oven to 375°F. Arrange bread on baking sheet. Combine 4 tablespoons oil and 2 tablespoons garlic in bowl. Using fork, mash to course paste. Spread over bread. Bake until crisp, about 10 minutes.
• Heat 2 tablespoons oil in a heavy large pot over medium-high heat. Add 2 tablespoons garlic; sauté 2 minutes. Add tomatoes and parsley. Reduce heat; simmer until sauce thickens, stirring often, about 10 minutes. Season with salt and pepper. Add mussels; increase heat to high. Cover; cook until mussels open, about 7 minutes (discard any mussels that do not open).
• Divide mussel mixture amoung soup bowls. Place toasts at edge of each bowl.